Are you ready to embark on a culinary adventure that will tantalize your taste buds and elevate your weeknight dinners? Dive into the vibrant world of Korean cuisine with this delectable Cauliflower Fried Rice recipe! Not only is it a delightful twist on a classic favorite, but it’s also a healthy, low-carb alternative that doesn’t skimp on flavor. With just a handful of fresh ingredients and a mere 25 minutes of your time, you can whip up a dish that will impress your family and friends. So, grab your apron and get ready to discover how to make this mouthwatering meal that’s sure to become a staple in your kitchen!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 head cauliflower, riced
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas
- 2 green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 egg (optional)
Instructions
- Prepare the cauliflower by washing and cutting it into florets. Pulse the florets in a food processor until they resemble rice-like grains. If you don't have a food processor, you can use a box grater to create the rice-like texture.
- Heat a large skillet or wok over medium-high heat. Add sesame oil and allow it to warm for about 30 seconds.
- Add minced garlic to the hot oil and sauté for 30-45 seconds until fragrant, being careful not to burn it.
- Introduce diced carrots to the skillet and stir-fry for 2-3 minutes until they begin to soften slightly.
- Add the riced cauliflower to the skillet and stir continuously to prevent sticking. Cook for 4-5 minutes until the cauliflower starts to become tender.
- Mix in the peas and continue cooking for an additional 2 minutes.
- If using egg, create a small well in the center of the skillet. Crack the egg into the well and scramble it, then mix into the cauliflower rice.
- Pour in soy sauce and gochujang, stirring thoroughly to ensure even distribution of the sauce.
- Cook for an additional 2-3 minutes, allowing the flavors to meld and the cauliflower to reach your desired tenderness.
- Remove from heat and garnish with sliced green onions.
- Serve hot and enjoy your Korean-inspired cauliflower fried rice!
Tips
- Perfecting the Cauliflower Rice: For the best texture, make sure to pulse the cauliflower until it resembles rice grains, but don’t over-process it into a mushy consistency. If you don’t have a food processor, using a box grater works just as well!
- Heat Control: Keep your skillet or wok at medium-high heat to ensure that the vegetables sauté quickly without becoming soggy. This helps maintain their crunch and vibrant color.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers or corn for extra flavor and nutrition. This recipe is versatile, so make it your own!
- Gochujang Adjustments: If you’re sensitive to spice, start with a smaller amount of gochujang and adjust according to your taste. This Korean chili paste adds a unique depth of flavor that you won’t want to miss!
- Egg Variation: For a vegetarian version, you can skip the egg or substitute it with tofu for added protein. If you do include the egg, scrambling it in a well allows it to cook evenly and blend perfectly with the cauliflower rice.
- Serving Suggestions: Garnish with toasted sesame seeds or additional sliced green onions for an extra pop of flavor and presentation. Serve it alongside your favorite protein for a complete meal!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 15g
Protein: 7g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
